Starting out my adventure into mead making and so far it's as amazing as I thought it would be. Bottled my first batch a week ago.. A show mead.. Made from a total volume must of 3 gallons... 7.5# clover honey and 5g 71b .. Will enjoy a glass in about 2 months after it ages.

Well JAOM is one that is a more "old school" and does use the bakers yeast and some plain materials found at the grocery store.

If you just like traditionals then you may want to look into a Bochet.

It is just honey water and yeast and possibly nutrients with the twist that you caramelize the honey first. I do 2-3 part water to one part honey in a large pot, get it to boil then reduce heat to lowest setting over a 1.5 - 2 hour period stirring constantly. You have to be on top of it because honey expands 4X it's original volume when boiling. You pitch the honey, top up with water and add any additional nutrients. Pitch the yeast and let her rip. often this turns out as a sweet mead with caramel/toffee hints.

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A painting says a thousand words. But a painting while on good mead just looks funny!

That sounds terrific ill definitely have to try that... I currently have enough equipment to ferment 22 gallons of assorted meads so there is def room for that recipe in there somewhere... Thanks for the great tips

I started a 3 gallon must of JAOM because it looked so good as a single gallon I had to up the size, and set it away in a secret dark location where it's magic can take place. I'm also about to start a 5 gallon must of vanilla mead and I'm wondering how many vanilla beans to use to give it a subtle yet noticeable flavor... Any suggestions?

One split vanilla bean per 2 gallons did that for me in a prior batch.

Good to know how subtle or bold was the flavor of the vanilla and I was planning on fine chopping them and steeping it in warm water to get it to release first when did you add yours during primary or secondary?

I used one bean in one gallon during secondary for a very pronounced flavour. I would do as was suggested(1 in two gallons) for a more subtle flavour, add it in secondary and just slit the beans lengthwise. The alcohol will extract all the flavour you want .